Coconut Macaroons – Kokosmakronen
Coconut macaroons are an absolute must for any holiday cookie baker. At least that’s what I was told by a very dear American friend, who has lived for years in Germany. When she saw my recent Friday posts on German Christmas Cookie baking, Weihnachtsbäckerei, she insisted that I had to include this old time favorite!
So here we go with her two recipes ! Yes, two recipes: One is with whole eggs and the other one is made only with egg whites. A great recipe, if you have excess egg whites left from your previous cookie baking, which you want to use.
Coconut Macaroons Recipe made with Whole Eggs
- 125g Butter
- 375g Sugar
- 1 package Dr. Oetker Vanilla Sugar or 1 tbsp of vanilla extract
- 4 Egg yolks
- 50g flour
- 375g shredded coconut
- 4 egg whites
Beat the butter into a foamy mixture slowly adding half of the 375g sugar, as well as the Vanilla sugar and the 4 egg yolks. After having mixed well add the rest of the sugar. Then gradually add the 50g of flour to the batter together with the 375g shredded coconut.
In a separate bowl beat the 4 egg whites until you get a firm and stiff consistency, then carefully fold it into the coconut mixture.
With 2 teaspoons take out some of the batter, form little heaps of dough and place them on a baking sheet lined with parchment paper.
Preheat the oven to 420-430 Fahrenheit and bake the cookies for about 15-20 minutes until golden brown.
Makes a batch of deliciously golden looking coconut macaroons!
Quick Coconut Macaroons Recipe made with Egg Whites only
- 3 egg whites
- 250g sugar
- 350g shredded coconut
- A few drops orange peel aroma by Dr. Oetker or McCormick
- 150 g hacked pistachios for decorating
Beat the egg whites to a firm, stiff consistency gradually adding the sugar while you keep beating the mixture until it takes on a glossy consistency and has stiff peaks. Fold the shredded coconut together with the orange aroma carefully under the batter.
Form little heaps of dough, put a few hacked pistachios on top and put them on a parchment lined baking sheet. Bake the coconut macaroons in a preheated oven (320 Fahrenheit) for about 10-15 minutes.
Makes beautifully white coconut macaroons with a green pistachio top!
Let us know your favorite German Christmas Cookie Recipe and send it to CaliforniaGermans(at)gmail.com !